Creamy Roasted Garlic and Cauliflower Soup
Silky, velvety cauliflower soup simmered with sweet caramelized garlic and finished with unsweetened almond milk and fresh thyme.
Delivers all the creamy, comforting mouthfeel of traditional potato or clam chowder with only 240 mg of potassium and under 100 mg of sodium per bowl.
Ingredients
Check items as you prep your kitchen:
Cooking Instructions
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Heat olive oil in a soup pot over medium heat. Add diced onion and cook for 5 minutes until soft.
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Add minced garlic and cook for 1 minute until fragrant.
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Add cauliflower florets, water, thyme, and pepper. Bring to a boil.
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Reduce heat to low, cover, and simmer for 15 minutes until cauliflower is very fork-tender.
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Use an immersion blender to puree the soup until completely smooth and velvety.
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Stir in unsweetened almond milk, warm through for 2 minutes, and serve.
Kidney Nutrition & Mineral Prep Tips
Dietitian Tip: Cauliflower is one of the most versatile vegetables in renal nutrition because it can be mashed, riced, or pureed into soups to replace high-potassium potatoes without spiking blood numbers.
Stage Adaptation: Safe for all stages (1 through 4).